For the final day of Tea Time Snacks, I have an Urad Dal Bonda, known as Biskut Ambade in the Mangalore Udupi Regions. The recipe is from udupirecipes and the beautiful pictures prompt you to make it right then!

I cooked this as part of the Udupi Special feast and enjoyed it so much. Though we do make Urad dal Bondas regularly at home, we do not add Sooji. I remember Athamma saying she does, though I do not personally add. I think they live closer to Karnataka, have lot of their influence in their cooking style.

These bondas make a great evening snack and especially with coconut chutney, it will be amazing.

When I was deciding on the Udupi Menu, I had to select one from each category, and going through the list I had, I felt this will make a great addon to the feast. While all dishes add to the glory, I always think of the fried snack tops as cherry. I do not succumb around it. And do not hesitate to deep fry if it has to be.

Check out how gujjus make their Kovakkai too.

Urad Dal Bonda

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Ingredients Needed:

Black Gram lentils / Urad dal 1 cup
Green chillies 3 to 4
Salt 1 tsp
Curry leaves handful
Rava / Sooji 3 tsp
Cooking oil for deep frying the bonda.

How to make the Urad Dal Bondas

Soak black gram in enough water for about 2 - 3 hours.

Rinse the lentils with enough water, drain and then grind it with salt and green chillies to smooth batter. Take care not to add more water than just required to grind it. You may need about 1/4 cup or even less.

Transfer the batter to a wide bowl, add sooji, chopped curry leaves and chopped coconut pieces.

Combine everything well with your fingers. Fluff it well at this stage to make the batter fluffy.

If the batter is dropping consistency, its fine. Else if it is runny, add more rav to the batter and mix well.

Heat a wkadai with oil for frying. Once the oil is hot, drop in small lemon sized balls and let it get cooked crisp on all sides. I used two spoons to scoop the batter down.

Repeat until all done.

Serve with coconut chutney or as a side dish for sambar.

Notes:

Always cook the boondas in medium to low flame for the inside to get cooked well. The outer texture should be crispy, inside spongy.

Always add water only as much as need to grind. More batter will make the bondas dunk more oil.

Recipe

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Urad Dal Bonda | Biskut Ambade ~ Udupi Special Recipes

Cuisine Karnataka, Udupi

Author Srivalli

Tried this recipe?Mention @spicingyourlife_ or tag #spicingyourlife_!

Comments

Suma Gandlur says

November 04, 2015 at 11:12 pm

Love these fluffy, slightly crispy bondas, Valli.

Sowmya :) says

November 05, 2015 at 2:46 am

These bondas look so tempting!

Jayashree says

November 05, 2015 at 4:40 am

Except for the addition of rava, this is exactly how I make mysore bondas. I guess every region has a different name for the same dish.

Sowmiasgalley says

November 06, 2015 at 3:36 am

Bondas looks fluffy and tasty... I love udupi recipes.. Nice share srivalli

Sowmia - Sowmia's Galley

Srividhya Gopalakrishnan says

November 06, 2015 at 3:34 pm

My urad vada looks like bonda only 😉 lol. love udipi recipes

Priya Suresh says

November 06, 2015 at 6:31 pm

Such a different bonda, the addition of rava sounds quite unique.

Sapana Behl says

November 06, 2015 at 10:44 pm

Urad dal bonda looks perfect.

Varadas Kitchen says

November 10, 2015 at 12:26 am

I am really curious why they are called biskut ambade. What an unusual name!

Pavani N says

November 12, 2015 at 8:34 pm

What a yummy evening snack that is. They must have tasted awesome with coconut chutney -- yumm!!

Sandhya Ramakrishnan says

November 16, 2015 at 3:35 pm

These bondas are a classic! They are such an addictive snack!

Harini-Jaya R says

November 17, 2015 at 3:00 am

Love those fluffy bondas.

Chef Mireille says

December 15, 2015 at 7:54 pm

they look so light and airy--- must be delicious

Recipe

Urad Dal Bonda | Biskut Ambade ~ Udupi Special Recipes

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